Kerang Bakar

Instructions

1. If you don't have clarified butter, make it now; see my tutorial to learn how to make it at home. Clarified butter does not burn as easily as regular butter, so it's the best choice for searing scallops beautifully.
2. In a large bowl, combine ½ cup water (boiling) and ¼ cup Diamond Crystal kosher salt. Stir to dissolve the salt. Then, add 2 cups water (cold). Tip: We brine scallops to add flavor and remove the chemical taste.
3. Add 1 lb sea scallops to the brine and let it stand for 10 minutes (no longer, or the scallops will become too salty). Drain the scallops.
4. Rinse under cold water and gently pat dry with paper towels. Sprinkle the scallops lightly with Diamond Crystal kosher salt and freshly ground black pepper.
5. To create a more beautiful caramelized exterior, use a large carbon steel or stainless steel frying pan rather than a nonstick pan for this step. In the pan, heat 3 Tbsp clarified butter over medium-high heat until it begins to smoke. (If you use regular butter instead, use medium heat to melt the butter.) Add the scallops in a single layer, leaving enough space between each scallop. If necessary, cook in 2 pans or in 2 batches. To prevent oil splatter, you can use an oil splatter guard.
6. Cook without moving the scallops until the bottom is nicely browned and the scallops release on their own, about 3 to 3½ minutes. Turn each scallop gently and put it in a different part of the pan where the surface is hotter to give the best sear. Cook the other side for another 3 to 3½ minutes.
7. Transfer the scallops to a wire rack to drain the excess oil while you prepare the sauce.
8. For the pan sauce, heat 1–1½ Tbsp salted butter to the same large frying pan over medium heat. Add 1 clove garlic (minced) and sauté until fragrant. Add ¼ cup dry white wine, stirring constantly, and cook about 3 minutes, until the alcohol is evaporated and the sauce becomes thick.
9. Lastly, add 1 tsp soy sauce and mix it all together. Remove the pan from the heat and spoon the pan sauce over the scallops or serve in a separate bowl. Garnish with ¼ cup yuzu-flavored tobiko (flying fish roe) and chopped chives.